Meals with Maddie: Celebrate Cinco de Mayo with Mexican Street Corn Salad

As an ode to Cinco de Mayo, Mexican Street Corn Salad is on the menu for this month’s Meals with Maddie, in partnership with Durocher’s, located at 5555 Monroe St., Sylvania.

Think of elote: charred corn on the cob slathered with mayo, lime, spice, and Cotija cheese, but deconstructed.

This dish has all the components that make elote so undeniably craveable, but in salad form — the corn is charred, then cut off the cob and tossed in a limey, mayo dressing with plenty of garlic.

My rule of thumb is the greener the better — in life and in cooking — which explains the addition of scallions, cilantro, and jalapeno for that necessary touch of heat.

You can’t skimp on the seasoning, and a blend of paprika, chili powder, and salt compliments the gentle sweetness of the corn with the slight spice you’ll get from this mix.

A touch of black pepper at the end is a must — proper seasoning can take your dish from boring to brilliant with a few turns of a pepper mill.

Don’t be shy with how much Cotija cheese you add to the dish, the recipe calls for ¼ cup, but you really can’t have enough — I won’t judge if you (accidentally) triple that amount.

The crumbles of cheese add a slight salty bite that the dish needs to balance out the sweet corn and warm notes from the jalapeno and chili powder.

Adding this salad to burrito bowls is a no-brainer, and I also love scooping the corn up on a tortilla chip, but you can serve the dish on its own, right after you’ve made it or chilled.

Corn is a staple here in Ohio, which is why this dish is sure to be a showstopper at spring picnics, cookouts, and more.

Mexican Street Corn Salad

Yield: 4 servings

Time: 15 minutes, plus additional chilling time (optional)

4 ears fresh corn, husked

Extra-virgin olive oil, for brushing

2 tablespoons mayonnaise

1 to 2 medium-sized garlic cloves, minced

Zest and juice of 1 lime

¼ cup crumbled Cotija cheese

⅓ cup chopped scallions

⅓ cup fresh cilantro leaves, finely chopped

¼ teaspoon smoked paprika or chili powder, or mix of both

1 jalapeno, finely chopped

¼ teaspoon Kosher salt

Additional salt and black pepper to taste

Directions:

Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from the grill and set aside.

In a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl.

Stir to coat, then add the scallions, cilantro, jalapeno, smoked paprika, or chili powder (or a mix of both) and salt, Cotija cheese, and mix.

Season to taste with salt and black pepper if needed, and serve immediately or chill until ready to serve.

Source: Love and Lemons , adapted by Maddie Coppel